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Ingredients

• SALAD
• 1 cup whole wheat cous cous
• 1 1/2 cups chicken stock
• 1 teas salt
• 1 red bell pepper
• 1 cucumber
• 1 package firm tofu
• 1/2 cup currants
• 1/2 cup chopped pecans
• 4 green onions
• DRESSING
• 1 cup plain low-fat yogurt
• 1 garlic clove
• 2 tbs.s lemon juice
• 1 tbs. white wine vinegar
• few sprigs of chopped dill
• few tbs. chopped basil leaves
• salt and pepper

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Bring chicken stock and salt to a boil.
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Step 2

• Add cous cous.
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Step 3

• Remove from heat, over and let stand 5 minutes, or until all liquid is absorbed. Fluff with a fork.
• Length: 5 minutes

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Step 4

• Let cool.

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Step 5

• In a large bowl add chopped bell pepper, cucumber, tofu, currants, pecans, green onions and cous cous.
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Step 6

• For dressing, combine yogurt, lemon juice, vinegar, dill and basil. Grate garlic with a microplane into the mixture. Season with salt and pepper.
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